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10:53 am
3rd Grader
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Sat 6-Aug-11
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Hi , This year damson plums have done very well. So well infact that I need more ideas of what to do with them. We have made a concentrated juice , bottled them, and made a spicy chuckney.
So any other ideas ? I prefer to bottle than freeze, although I am open to any suggestions.
I have bottled up 10 large jars of courgettes with carrot, onion + spices, that was a neat Russian recipe.
Our peas and beans are going well, way better than last year, and we bottled last weekend.
Forest mushrooms start soon, so its all go go.
Anyway back to my damson problem. I sent out some visiting friends to pick damsons yesterday and being enthusiastic Brussels townies they came back with 10 kilos for me. So it is a 10 kilo problem.
thanks Kevin
10:56 am
Moderators
Tue 22-Sep-09
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Damson Gin, Vodka and Brandy? That covers bottling as well.
There is also Damson Cheese, fruit leathers etc. Do a search on the forum and the blog.
I'll try that again!
11:07 am
3rd Grader
New members
Sat 6-Aug-11
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Hi Toffeeapple , Leathers , I did that once. Forgotten it. Seem to remember its was a Iranian recipe. Cheese sounds interesting.
thanks Kev
11:16 am
Moderators
Tue 22-Sep-09
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Let us know what you do won't you? We are nothing if not inquisitive!
I'll try that again!
11:20 am
3rd Grader
New members
Sat 6-Aug-11
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I will indeed, how is north Bucks this morning ? We have blue sky and 24C in the Ardennes.
Kev
1:05 pm
Moderators
Tue 22-Sep-09
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North Bucks is warm with high cloud, no blue sky or sun.
I'll try that again!
1:50 pm
Supreme Being
New members
Mon 21-Sep-09
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South Bucks the same but we have had some sun this morning. I am going to pick blackberries this afternoon to make jelly. I have already made some pectin from my windfall apples, so it should set well (if I can find enough jars....
)
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
8:24 pm
plum sauce is delicious and keeps well; I use a combination of the Lakeland one and recipes from the net
Essentially you cook the plums in vinegar; then strain them trough a sieve or mouli
Finally add sugar and spices and reduce down.
Keeps very well and is DELISH with chicken or pork cubed and fried and then sauce added until reduced even further; serve with rice
10:26 pm
Supreme Being
New members
Tue 22-Sep-09
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I have a recipe somewhere for a victorian brown sauce, it uses plums, but I assume you could use damsons. It's like a virtuous HP sauce.
8:40 am
I have a recipe somewhere for real brown sauce.... it is so close that we use it as a replacement now... but were rather shocked at exactly what went in to it.... largely SUGAR!
7:47 pm
Supreme Being
Mon 21-Sep-09
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Would love to know your virtuous HP recipe Janet as we are nearly out from our bottle we brought back from the UK.
9:08 pm
Supreme Being
New members
Tue 22-Sep-09
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will post it to the forum Joanna - we love it, I make loads and it lasts us all year. However I have to admit to it not being a big seller on my stall. (fortunately for us)
4:03 pm
Improver
New members
Wed 24-Nov-10
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Plum Ketchup. There's a recipe in Delia's Complete Cookery Course. It's a huge favourite round here and I've used damsons in it before. I upped the sugar slightly to compensate as the recipe is written for Victoria Plums but either way it's one that I keep getting asked for more of.
7:00 pm
Councillor
Wed 30-Dec-09
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mrsmortis said:
Plum Ketchup. There's a recipe in Delia's Complete Cookery Course. It's a huge favourite round here and I've used damsons in it before. I upped the sugar slightly to compensate as the recipe is written for Victoria Plums but either way it's one that I keep getting asked for more of.
The plum ketchup sounds good. At the weekend we found another treeful of wild plums (and big uns too). Some were ripe but a lot were still very sour. I might give that a go if I manage to pick enough.
Edit: I meant to say the recipe is on delia's website here
Visit my blog for food, drink, photography and hamsters.
10:19 pm
Supreme Being
New members
Tue 22-Sep-09
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That's the recipe I use Mrsmortis.
Joanna do you have the delia cook book, here's a link to the recipe which is on line, if you need me to post it to the forum I can do (sorry I forgot the other day, had a busy weekend)
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